Behind the "vault" is the roomy and cozy private dining room.
Refreshing mocktails are ideal for hot summer days in Hong Kong. Innovative cocktail menu will intrigue and compliment any Mott 32 experience. Their mixologists have meticulously researched Chinese ingredients such osmanthus honey, jasmine tea, ginger, matcha powder, Szechuan pepper, tangerine, shiso, plum, five spice and goji berry and etc to blend into the modern mix.
The modern version of the traditional BBQ steamed Pork Bun is now become one of the popular by demand must-order from the Dim Sum selection.
Simplicity is the best! This cucumber lightly marinated with chopped garlic and aged vinegar make a great entrance to live up your appetite. One of our many favorites in Mott 32.
The Barbecue Prime Iberico Char Siu (BBQ pork) with Yellow Mountain Honey is so distinctly flavoured to the usual Char Siu and is not to be missed.
The balance of the Peking duck (meat & bones) is best to stir-fried with the leek and brings out the best aroma on a sizzle pot. It is quite irresistible.
The signature fried-rice is another dish not to be missed. The rice is light and separate from each other with the right kind of dryness accompanied by the egg white and young sweet peas. topped with the colorful roe.
A modern version of Panna Cotta, you gonna love this homemade soy sauce ice cream.
An alternative version of Red bean pancake to round up our meal. wrapped with green tea paste and topped with sesame.
Mott 32 is named after 32 Mott St. in New York. 32 Mott St. was the first ever Chinese convenience store to open in 1891 and was the nucleus for what is now a vibrant Chinatown in one of the most exciting cities in the world. Mott 32 is a celebration of Hong Kong culture and cuisine, which thanks to the bravery of families, such as those who left Hong Kong in 1891 to open 32 Mott St., is now a global phenomenon. Today, patrons from Doha to London crave dim sum and Cantonese cooking. Who doesn't like to have your heart touched? (Dim Sum literally is means Touch Heart)
Malcolm & Fung strongly believe in using great ingredients and letting the true flavours shine in his dishes. “The most important component to a dish is fresh ingredients and we use long standing traditional Cantonese cooking techniques, with an added touch of creativity, while using the freshest ingredients we have carefully sourced from all around the world.” As part of the farm-to-table philosophy, They believe in bringing the cooking into the restaurant. The kitchen offers a window directly to the heat excitement of the red hot woks stations.
Little details are being looked into in its beautifully crafted interior designs. A time tunnel takes you back to a classic Eastern & Oriental train ride back in the past.
Another section dining area with a glass wall reflection offers you a more exclusive dining experience.